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Acini de Pea Confetti Salad - 48 servings

Acini de Pea Confetti Salad
Acini de Pea Confetti Salad
This healthy recipe comes from NDSU Extension Service.


4 – 16 oz. packages of acini de pepe pasta* (cook to package directions)

4 sweet yellow peppers, diced

4 sweet red peppers, diced

2 C. cooked green split peas

2 C. cooked yellow split peas

2 C. olive oil

16 cloves garlic, chopped fine

4 tsp. salt

2 tsp. pepper

4 - .75 oz. containers fresh basil, chopped

*If Acini de Pepe is unavailable you can substitute  the same amount of small ring pasta.


Cook the acini de pepe according to package directions, set aside.  In a large pot on medium-high heat, add the olive oil and warm for a minute, add the peppers and sauté for 1 minute, add the cooked peas and garlic and stir for 1 minute.  Add the acini de pepe and warm through, stirring frequently, you may need another splash of olive oil.  Remove from heat, add salt, pepper, and fresh basil.  This dish is good, warm, cool or at room temperature.

Makes 48 servings.

Each serving has 250 calories, 10 grams (g) fat, 7 g protein, 35 g carbohydrate, 4 g fiber and 200 milligrams (mg) sodium.

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